Upmaa is a traditional, savoury breakfast dish from South India as well as Maharashtra! Some even call it Kharaa Bhaat or Upit or even Tikhat Saanjo!
Wheat Ravaa i.e. semolina is the main ingredient used to make upmaa. Some use a tempering of onions alongwith the other spices, whereas some omit the onions. Both ways it tastes delicious. In the south as well as in Maharashtra, one can again find a few variances in the method of cooking the upma like the use of tomatoes or even turmeric powder.
In this recipe, I have added green peas as well, as it goes very well with the overall taste and increases it’s health quotient! Vegetables as per choice can be added to this dish! But as I have always loved the authentic taste, I have refrained from doing so, and kept it original!
A special mention I would like to make is of the fresh coconut used to garnish the dish. Coconuts have been traditionally used in cooking in South India as well as in certain parts of Maharashtra. This ingredient is not only highly nutritious, but even makes the dish taste delicious due to the naturally sweet flavour which it imparts to the dish!
For more such dishes, do take a look at the following recipes too…
- Poale (Neer Dosa)
- Idli Saambar
- Kalingadaacho Goad Polo
- Mixed Daal Dosa With Oats And Rajgira
- Pesarattu Pizza And Wrap
- Rawaa Taandalaache Poale
Prep Time : 20 min
Cooking Time : 25 min
Serves : 4
Cup Used : 200 ml
- 3/4 cup Semolina (Medium)
- 1/2 cup Green Peas (Mutter)
- 1 cup Chopped Onion (1 large Onion)
- 1 1/2 tsp Sugar
- 2 1/4 cups Water
- 2 tbs Homemade ghee (clarified butter for roasting the semolina)
- 2 tsp Lemon Juice
- Salt to taste
- Fresh Grated Coconut as required
- Chopped Corriander Leaves as required
- 2 tbs Oil
- 1/2 tsp Mustard seeds
- 1/4 tsp Asafoetida
- 1 tsp Chana daal (split skinless brown chickpeas / split bengal gram)
- 1 tsp Udid daal (urad daal / split skinless black gram)
- 2 Green Chillies …. Chopped
- 1 sprig Curry leaves
- To make Upmaa, first we need to roast the semolina very well. Heat a pan and add the ghee to it.
- When it heats up, add the semolina to it and roast constantly on low flame for about 15 to 20 minutes or until the semolina starts emitting a roasted aroma.
- Transfer it to a container and set aside.
- Heat another pan and add oil to it for tempering. Add the mustard seeds and as soon as they splutter, add the asafoetida.
- Add the chanaa daal, udid daal and saute.
- Add the chopped green chillies and curry leaves.
- Saute and add the chopped onions. Saute and cook for about 5 minutes.
- Add the green peas and mix. Cover and cook till the onions are translucent and the peas cooked well.
- In the meantime heat the water for cooking the upmaa till it reaches a boiling point.
- Next add sugar and the roasted semolina to the cooked onions and mix well.
- Add salt to taste and the hot water. Mix well and lower the heat to low.
- Cover and cook on low heat, till the semolina has absorbed all the water.
- Add the lemon juice and mix well. Check seasoning and adjust as per taste.
- Switch off the heat and keep covered for about 10 more minutes. This helps the semolina puff up well.
- Serve the delicious Upmaa with a drizzle of some pure ghee and garnished with fresh grated coconut and chopped coriander leaves.
- Do serve some hot Masala Chai alongwith the Upmaa!